3poundsred potatoesscrubbed and cut into bite size chunks
1tablespoonkosher saltplus more to taste
Wash and dry red potatoes and cut into 1 and 1/2 to 2 inch cubes.
Place potatoes in large saucepan, and cover with COLD water. Season with the water with 1 tablespoon of salt.
Cover the saucepan and over high heat, bring the water to a rapid boil. Remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender, about 15-18 minutes. A pairing knife should easily pierce the potatoes fully.
Once potatoes are tender, drain and then immediately return potatoes to saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on potatoes.
Turn off heat and add in butter and parsley and toss to combine. Taste and add salt if necessary.
Serve warm. Store leftover buttered potatoes in the refrigerator for 3-4 days.
Potatoes: Red potatoes are best for this recipe. Feel free to use baby red potatoes, small red potatoes, or large red potatoes. Just be sure potatoes are all the same size and about cut into 1.5 to 2 inch chunks if needed.
Fresh Parsley is best for the these buttered potatoes. You can of course use another herb if desired. I do not recommend dried parsley for this recipe. Feel free to use additional fresh parsley or less based on taste.
Butter: use unsalted butter to control the sodium content of these buttered potatoes. You can also use good quality olive oil or nondairy butter in place of the butter if you need this side dish to be dairy free. Feel free to use up to 1 tablespoon more of butter if desired.
Be sure to use a large saucepan, as the water will very starchy and can boil over if not enough room in pan.